Friday, May 31, 2013

Recipe: Kuih Talam


After comparing a few selected recipes, I decided to steam just a small portion of kuih talam...just in case.

Although it was too soft even after four hours, Ern Tong love it. She ate them as pudding. The texture turned soft this morning, not like yesterday...too soft. I guess it would be much nicer to eat it cold.

The pudding-like recipe is not exactly what I would expect. This round I am taking the chance of adding in small amount of tapioca flour, reducing the amount of green pea flour., also reducing the liquid amount. Let's wait and see...

...my final Kuih was an adapted recipe from Chef Foo Hai May



(A) Green Pandan layer:
70 g rice flour
25 g green pea flour
25 g tapioca/corn starch
90 g sugar
370 ml pandan juice (from 10 pandan leaves)
1 tsp alkaline water (or 1 pinch baking soda + water)
  1. Mix and stir (A) until smooth.
  2. Strain mixture into a saucepan. Cook over low heat, stir with a hand whisk until slightly thickens. Remove from heat. Continue to whisk until smooth.
  3. Pour batter into greased 6" round/square pan (or bigger, for thinner layer).
  4. Steam at high heat for 22-27 minutes. 

Brown Talam layer :
  • Replace sugar and pandan juice with 110 g brown/palm sugar + 380 ml water.
  • Though it is common to use gula Melaka (coconut palm sugar), any palm sugar will do.

(B) White Coconut milk layer:
30 g rice flour
15 g green pea flour
25 tapioca/corn starch
2 g salt
150 ml thick coconut milk (santan)
220 ml water
  1. Mix and stir (B) until smooth.
  2. Strain mixture into a saucepan. Cook over low heat, stir with a hand whisk until slightly thickens. Remove from heat. Continue to whisk until smooth.
  3. Pour coconut milk batter onto pandan layer.
  4. Steam at high heat for 15-20 minutes.
  5. Serve after 4 hours and you can expect nice clean cut using plastic knife (from birthday cake).

Thursday, May 30, 2013

Recipe: 紅豆砵仔糕, Red Bean Put Chai Ko (Pudding)


Initially I thought to make just one round i.e. the original block sugar flavour. Somehow, I had so much fun preparing these Put Chai Ko... then go the second round with brown sugar and the third with red bean soup (don't try it with red bean soup, that's just for fun! The original block brown sugar is still the best).

...and I thought the block sugar and brown sugar Put Chai Ko taste good...and so I thought children will sure like them...

O o! They don't : (

...and they didn't help me to sapu ...

It doesn't matter, at the end of the day,  it's still a wonderful day sharing wonderful hours with Red Bean Put Chai Ko : )

Let's look at some photos:

Boiled, softened red beans

Brown block sugar
5 tea cups of Put Chai Ko

Brown block sugar flavour

Brown sugar flavour

Brown block sugar, Brown sugar and Red bean soup flavours


















































Ingredients (for 5 tea cups):
  • (A) 20 g red bean (soaked overnight) + 2 tsp sugar + 1 pinch salt + 400 ml water
  • (B) 40 g rice flour + 13 g wheat starch + 55 ml water
  • (C) 35 g brown block sugar + 115 ml water
  • (D) 1/6 tsp vanilla extract
  1. *Boil and simmer (A) for 40 minutes or longer. Drain off the soup, set aside.
  2. Mix (B) to a smooth paste.
  3. Boil and melt (C), slowly pour and stir to (B), add (D) mix well.
  4. Bring steamer to boil, together with 5 greased tea cups.
  5. Pour mixture evenly, add 1 1/2 tsp of red beans to each cup.
  6. Steam at high heat for 17 minutes.
  7. Ready when skewer comes out clean.
  8. Serve after 2 hours.
*I personally prefer softer red beans. Instead of boiling 20 g, I would boil one whole pot of red bean soup! Why not? After all, everyone would thank you for the satisfying sweet craving  ; )

Recipe from : Red Bean Pudding

Tuesday, May 28, 2013

Recipe: 发糕, Huat Kuih, Fatt Ko


Huat arrrrr!

Six cups of huatt kuih are smilling at me : )

lol

Ingredients (makes 6-7 cups):
  • 125 g shifted brown/palm sugar (gula Melaka)
  • 200 g shifted self raising flour (or 194 all g purpose flour + 6 g baking powder)
  • 155 ml thick coconut milk
  • 45 ml water
  1. Mix all ingredients until smooth (no lumps).
  2. Fill cups at 80% full.
  3. Cut a full size 'X' with greased spatula., depth: 1/5 or 1/4 of a cup.
  4. Steam at high heat for 15-20 minutes.
  5. Ready when skewer comes out clean.





Recipe: Quick & Easy Moist Chocolate Cake




Love it! Love it! Love it! Just... love it!

Thumbs up for this wonderful recipe. It is the best moist chocolate cake that I have ever baked.

Ingredients:
2 cups flour
1 1/2 cups sugar
3/4 cup cocoa (good quality)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp vanilla extract
2 large eggs
1 cup butter milk (or add 225 ml milk to 1 tbsp white vinegar/lemon juice, set aside for 5 minutes)
1 cup vegetable oil
1 cup boiling water
  1. Preheat oven at 150 Celsius.
  2. Beat all ingredients (except the boiling water) at medium high speed for 1 minute.
  3. Add boiling water, beat mixture until smooth and well incorporated.
  4. Pour into greased :  
  • 9" x 13" baking dish, bake for 1 hour.
  • (8" x  2") x 2 round dishes, bake for 45 minutes.
  • cupcakes, bake for 20-23 minutes.
  • or bigger dishes, thinner layer fill at 1/2 full (to avoid spilling, never fill dish more than 2/3 full)
  • remove from oven when the skewer comes out clean, otherwise bake for another 5 minutes and check again.
Recipe from : World's Best Moist Chocolate Cake Recipe

I would always use this frosting whenever I am out of powdered sugar., and I do like the sweet, caramel taste.

Condensed Milk Frosting (optional):
  1. 57 g unsweetened chocolate bar
  2. 200 ml sweetened condensed milk (susu pekat)
  3. 1 pinch salt
  4. 1 tbsp water
  5. 1/2 tsp vanilla extract
  • Melt (1) with (2) and (3).
  • Stir in (4), then (5).
Custom Search